Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
Recipe will serve 4.
- 1/2 cup lentils (masoor dal)
- 1 cup of carrots, sliced in 1/2 inch pieces
- 1/2 cup of green string beans, sliced ½ inch pieces
- 1 cup of celery, sliced in ½ inch pieces
- 3 medium size tomatoes cut into 8 pieces
- About ½ inch ginger thin sliced
- 1½ teaspoon salt
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon black pepper
- 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
- 1/2 teaspoon cumin seed (jeera)
- 1/2 teaspoon garam masala
- Half a lemon
- Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
- Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
- Close the pressure cooker and put the weight (or seal the exhaust).
- As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
- Turn off the heat and wait until steam has stopped before opening the pressure cooker.
- Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.
- For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
- Add garam masala to the soup and mix it well.
- Before serving squeeze a few drops of lemon juice.